Stabilizers & Fibers
Rice Flour vs Soy Lecithin in gelato
| Parameter | Rice Flour | Soy Lecithin | Δ |
|---|---|---|---|
| Total Solids | 90% | 99% | +9 |
| Sugars | 0.2% | 0% | -0.2 |
| Fat | 1.4% | 97% | +95.6 |
| MSNF | 0% | 0% | 0 |
| Protein | 6.2% | 0% | -6.2 |
| POD (sweetening) | 0.2 | 0 | -0.2 |
| PAC (anti-freezing) | 0.2 | 0 | -0.2 |
Per 100 g of product. Δ = Soy Lecithin minus Rice Flour. Verified against independent food-science sources on each ingredient page.
The difference that matters
Soy Lecithin carries more fat (97% vs 1%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range. Soy Lecithin is denser in total solids (99% vs 90%), so it thickens body faster and needs less to hit the same dry-matter target.
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